We recently held our first Gin Tasting evening and to say it was a huge hit is somewhat of an understatement! Strathearn Distillery based in Methven, just along the road from us, came along and chatted about their artisan production methods to a restaurant full of foodies and gin lovers.

We’ve been stocking this amazing gin for a wee while now but in order to make the night special I came up with a menu that was paired perfectly, course for course, with one of their gins. Obviously, I’m a perfectionist and so I had to taste quite a few nips before I got it exactly right….

This is a super summery chilled cucumber soup served with a salmon, gin and fennel cream. Make it a perfect dish and use one of the wonderful Strathearn Gins (you must try the Homecoming) and some local Dunkeld Smoked Salmon. You can buy both of these ingredients from our pals at Provender Brown!

Peel, half and scrape out the seeds of the cucumber before chopping into 1 cm thick slices.
In a bowl toss the cucumber with the salt and place in the freezer for 1 hour
Place the cucumber under a running cold tap to wash off the salt and drain thoroughly

Place the cucumber, crème fraiche and milk in a blender and blend till smooth, pass through a sieve if you prefer. Season to taste and chill for at least hours.

Graeme Pallister

I'm Graeme,chef proprietor at 63 Tay Street. Over the years I've been lucky enough to work in some of Scotland's best restaurants with some of the best chefs and producers the country has to offer. I now live in Perth with my young family and as well as running 63, have been involved in some amazing local initiatives to get schools and communities involved in the principals of good food. Simple Honest Local. its my mantra, I live and breathe it. Hope you enjoy my musings.... G